Makes 15 Mushrooms


  • 15 White medium button mushrooms
  • 1 Large zucchini washed with ends trimmed
  • Juice of ½ lemon
  • 3 Tbsp extra virgin olive oil plus extra for frying
  • 1 Tsp dry oregano flakes
  • 2 Tbsp pecorino cheese, grated
  • Salt and pepper to taste


  • Remove stalks from mushrooms and scoop out flesh with a teaspoon to create a small pocket for stuffing, reserve flesh and stalks for stuffing mixture.
  • Slice 15 slices of zucchini into wide ribbons with peeler to wrap around mushrooms.
  • Place mushroom flesh, stalks and leftover chopped zucchini in food processor and blitz
  • for 10-15 seconds. Place in bowl and add olive oil, lemon juice, cheese, oregano flakes, salt and pepper and combine.
  • Fill mushrooms with stuffing then wrap zucchini ribbons tightly around each mushroom making sure to overlap.
  • Heat pan add 1 tbsp olive oil, place mushrooms in pan and reduce heat, brown on one side approx. 2 mins before turning and continue to cook for approximately 3 mins.
  • Serve as a starter or appetiser or add as a side dish to your plate.